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I *heart* Macarons

February 9, 2009

You would have to live in a cave these days not to realize that Valentine's Day is just around the corner. Those lovely sweet tarts! And the chocolate kisses! And the heart shaped cookies! And the cutest heart adorned cupcakes! Shades of pink and red... everywhere. Well, I guess I live in one because when a friend called and asked if I could make her some macarons for Valentine's Day, I replied "oh yes sure, just remind me when it's closer to that time". Silence. "Ugh, it's soon, really. Like next week!" My turn to be silent.

I admit we don't really celebrate Valentine's Day. For as long as I remember I was always stuck at work that evening and even now that we could, B. always seems to have a music gig that night. Nothing against V-Day, not even the countless years of having me hide rings and earrings in desserts at the restaurant! I love romance. I am a hopeless romantic. I love old, well - read books and often create a romantic, often sad story behind their earmarked pages. I love old black and white movies and spending a few hours with Jimmy Stewart, a couple of macarons and a glass of milk (don't question the association, it just works)

Hard to believe when the first words that came out of my mouth when I met B. were "and now I am going to have to eat chicken!" instead of "Hi! You just bought the last ticket to the gala dinner! You are going to love the squab!". This was followed by "you're hot" when I should have said "you're sweet" when we got to talk later. He is hot, and he makes me lose my marbles, even today. Taking an extra day to celebrate that would send me straight to the mad house!!

I understand how a day devoted to celebrating love can give a timid suitor the necessary strength to propose or take the next step. Turns out my friend Linda could use all the help she can get as she will be proposing on V-Day and she thought that a batch of cute romantic macarons could sweeten the pot. I already know she does not need to worry and I accepted her request with a happy and giddy heart. I love it when there is a purpose behind, when you know there is something important shaping up and you have been part of it.

I guess I was deep in my thoughts and forgot to be stunned when B. said "So what would you like to do for Valentine's Day?". Silence from me. Really trying to word this the right way so he won't have any way out "I'd like to make macarons with you. I'd like if you could grind and shake, shift and fold with me. I'll even let you build things with them when they are done". Interesting how much we got done within a couple of hours...even a makeshift macaron Eiffel Tower balancing on the counter top... What do you think I was going to say, eh?!!

We used a mix of almonds and pistachios for the macaron shells and kept one half uncolored and the other bright cherry pink. I purposely did not add white coloring to the other shells which I sometimes do and let them get a nice shade of antique pink while cooking. To draw the heart, I simply set aside a tablespoon of each batter and drew hearts on the shells with a toothpick dipped in the batters before baking them. We filled them with B.'s favorite spiced Swiss meringue buttercream with hints of cardamom and star anise.

For the whites: the day before (24hrs), separate your eggs and store the whites at room temperature in a covered container. If you want to use 48hrs (or more) egg whites, you can store them in the fridge. In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, gradually add the sugar until you obtain a glossy meringue. Do not overbeat your meringue or it will be too dry. Combine the almonds, pistachios and powdered sugar in a food processor and give them a good pulse until the nuts are finely ground. Add them to the meringue, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that flows like lava or a thick ribbon. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.Divide the batter in half and mix some color to one half to the desired effect. Fill a pastry bag fitted with a plain tip (Ateco #807 or #809) with one of the batters and pipe small rounds (1.5 inches in diameter) onto parchment paper lined baking sheets. Use another bag for the second half of the batter.Preheat the oven to 280F. Let the macarons sit out for 30 minutes to an hour to harden their shells a bit and bake for 20-22 minutes, depending on their size. Let cool. If you have trouble removing the shells, pour a couple of drops of water under the parchment paper while the sheet is still a bit warm and the macarons will lift up more easily do to the moisture. Don't let them sit there in it too long or they will become soggy. Once baked and if you are not using them right away, store them in an airtight container out of the fridge for a couple of days or in the freezer. To fill: pipe or spoon about 1 big tablespoon in the center of one shell and top with another one.

Put the sugar and egg whites in a large heatproof bowl over a saucepan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes. The sugar should be dissolved, and the mixture will look like marshmallow cream. Pour the mixture into the bowl of a stand mixer fitted with the whisk attachment and beat the meringue on medium speed until it cools and forms a thick shiny meringue, about 5 minutes. Switch to the paddle attachment and add the butter, one tablespoon at a time, beating until smooth. Once all the butter is in, beat in the buttercream on medium-high speed until it is thick and very smooth, 6-10 minutes. Add the spices and salt and whip for another 10 seconds to incorporate it. If not using right away, refrigerate for up to a week or freeze for up to 1 month.

Hehe...Can't help laughing when i heard how you first met B. Well, I'm not a super romantic person myself, but even that should not be accountable for one of the first things I said to J on our first date. Well, let's just say that we were in the car and it's one of those days when I get really bad motion sickness.

I love the macarons, especially since it's such a special one!! Love the mixture of almonds and pistachios, and the spiced Swiss buttercream filling sounds so delectable!

My first line meeting my husbad proeprly was even worse, I was asking him if he was still going out with a girl I didn't particularly like but due to vodka and red bull it was slighty more expletive ridden than I would haeev liked!! Classy!!

Beautiful macarons. I love them. I just made some Valentine cake balls (well, balls and hearts and boxes and love letters... I would'nt be me if I make only balls) and it was quite fun. But these macaroons are so elegant...

And the spiced buttercream! I must try, thank you for the recipe and have a very happy and love full Velentine.

even though we don't celebrate valentine's either, i love the little gestures we end up doing for each other around this time. it's hard to believe that like you guys, after being married for 10 years, we are still crazy about each other. and i am sooo glad!

Cute! I'm sure it was unintentional on your part, but I live near a store called Piety Ridge Primitives and the decoration on your cookies is pretty much their logo! Funny coincidence since they specialize in rustic, Canadiana decor and your cookies are such a haute French delicacy.

I'm sure you have a lineup of suitors, but goodness - seeing these I do believe I must ask you to be my Valentine! My husband will just have to deal with the fact that I am absolutely smitten with these. So precious.

Your macarons are adorable! I thought I knew what I was making for Valentine treats. Now I think I am going to change my plans. It is so fun to give macarons because not "everyone" will be giving these out.Thank you for sharing.

it's definitely a good thing (a fabulous thing actually) that after so long together he makes you lose your marbles still. sigh. I love my husband so much. he drives me batty...in a good way:) macarons are my favorite. I love them so much. I'm a lucky girl bc my bday is four days after Valentine's Day so I have a week packed of nice dinners, lots of love, gifts and A LOT of dessert. this recipe sounds delish...duh.

Anna: I don't buy almond meal because it is hard to tell how long ago it has been produced or how long it has been on the shelves and it has a tendency to be too dry for the macarons. Almond meal is simply ground almonds, but that would make sense if you do not have a food processor.

Hi Helene! I've been reading your blog for quite some time and decided to make the snickers macarons today! It was my first experience making the little devils and it seemed to work out well thanks to your blog and instructions in Desserts Magazine! I did notice though that you have slightly altered the cooking temperature and times, is this specific to this recipe or have you found that formula best for all macarons? Thank you again for your lovely blog :)

Danielle-Marie: the shorter cooking times and higher temperature (300F) work best in my oven which is convection but I know that most use regular ovens and the macarons loose less color at at lessert temperature thus must cook a bit longer.Hope it helps!

awwww, u and B. are so sweet! i'm envious. also, these macarons are stunning!! So pretty and perfect. IF you weren't taken already i'd come over and force you to marry me then lock you up in a kitchen-prison so i can have macarons all day every day! ;) jokes. happy valentine's tartelette!! may you have a very sweet, sugar and lovely one. x

We don't celebrate Valentine's really either, but if we did it would involve baking together like you did. Seriously, your friend is proposing? That's so cool. Don't leave us hanging, please tell us if they live happily ever after.

Looking at your macarons makes me realise I'm piping the mounds too high! Great photographs, and I can't wait to try the spiced buttercream. Any suggestions on where to get star anise? I can't find it in my grocery store or Whole Foods.... boo!

I never made macarons before and I would like to try one of these days. The only thing is that I am having a hard time finding powdered food coloring. What is the name of the product you buy? Maybe I can find it on line, so far the Whole Foods and the like don't have anything.

Claudia: I have found some at Sur La Table one time. I have ordered from different vendors online and I can't recommend one over the other as I had good service each time. A quick google search for powdered food coloring will give you all you desire (I hope!)

I have a quick question, I just tried your recipe and it turned out pretty well. However, I'm not sure how it's suppose to taste because I never had one before. Mine has a pretty crisp hard shell but the inside is pretty much hollow. Is that the way it is suppose to be? Thanks

Teddy Burr: they are different from what we think as a "cookie" so yes, they are more delicate in nature thanlet's say a chocolate chip cookie. The shells should be hard but the interior should ne be hollow. It should have a flat surface on the back side and the inside should remain moist. Sounds like the batter was overfolded just a little too much or that the oven was a little too high.

Anonymous: I have never tried making macarons with the egg whites in a carton sold at the grocery store so I can't say whether it would work. My only inclination is that if the ingredients label reads "100% egg whites" and nothing else is added, then it might work, but again, don't take my word for it :)Re-egg yolks: creme brulee, custard sauce, custards, ice cream calls for egg yolks so that might be a way for you to use them.

Hi... I have a question. I am currently at my 4th batch of macarons in the past 4 days, and have the same problem happening every time. My foot is not "under" the macaron, but spreading out on the sides, with a hollow inside. I have mixed the batter more/less, I have lowered/increased the temperature of the oven and nothing works. Any ideas on how to solve that? Thanks for your help :)

Anonymous: macarons are a finick beast for sure. It is normal for the feet to spread on the side sometimes. If it always happens, it could come from overmixing the batter just a tad too much. Also using liquid coloring instead of powder could add to the deflating effect. Mixing liquid food coloring to the powdered sugar and nut mixture then letting that dry out reduce the moisture effect and helps stabilize the feet issue. As far as hollow, my first instinct would be to say that it is connected to the feet spreading out too much, as in too much moisture. It could also be an altitude issue and baking them at ahigher temperature while reducing the baking time can help. Also, positioning your baking sheet right on top of another baking sheet in the middle part of the oven can help direct the heat and air right underneath the macarons.

Thank you so much for getting back to me that fast! I use gel colorant, not as bad as liquid, but maybe still not as good as powder. Altitude is definitely my problem as I live in Denver.. I guess i'll try even higher temperature for a shorter amount of time, and with a second baking sheet. Today I tried at 325.. I am a little worried higher, maybe I should open the oven door after 5 min or so of cooking. Again, thank you SO MUCH. Its for sure been a challenge :-)

Darn, I already tried 325F for 10 min today, and the feet spread out just the same way. Maybe I should reduce the heat a little earlier: they cook great at the beginning then the feet spread toward the end.. I"ll keep you posted!

Hi! I'm your fan eversince I came across your caramel cake... I tried to make your macarons and had some problems: The macarons on the trays without silpat (I used waxed paper) flattened out. The silpat ones turned out perfect. And also, they were difficult to pipe... Could I add a teaspoon of cornstarch or meringue powder to the powdered sugar? Would this be out of the question? And last, I tried to draw hearts on them but the crust had formed and I pierced them haha... um, I'm better at other things. Thanks so so much.

Melisa: meringue powder is only helpful in cases of humidity and not in the piping part. Were they difficult to pipe because the batter was too runny? In that case, there is unfortunately no solution but to start over. Yes, they are finicky little boogers. In any case, cornstarch is a not recommended.It is better to bake them on parchment paper than waxd paper and I have noticed that brown parchment paper makes them stick a little more.Last, it is better to draw the heart before the recommended resting period.Hope this helps!

HeLLoo!!! I chanced upon your blog several days ago and i must say that IT IS DROP DEAD GORGEOUS:):):) I'm actually intending to try and bake some Macarons(since they look so lovely).This comment is initially dedicated to the "Nutella creams and chocolate Macarons" post... However i realised that it was a rather old post so you might not notice my comment, thats is why i'm posting it here again(hope you don't mind xP) I read your other entries on other Macarons... and they all require you to leave the egg whites out at room temperature for 24 hrs... However, it is not stated in the directions here, so i was wondering if i have to do the same or can i use the egg whites immediately.. Oh, and i'm staying in Singapore so i was wondering do i still have to leave the egg whites out at room temperature or do i place them in the fridge since its much more hotter and humid here and i'm afriad that it would turn bad...

So many things: 1. Congratulations on the Times article! They forgot to mention the words are as stunning as the pictures. 2. I am a proud macaron baker now, thanks to you. You should have seen how much progress I made in a week. How many nuts I grinded. How much it was worth it. And 3. How long do macarons keep? What's the best way to store them? Is it better to fill them last minute?Thanks so much, Tartelette.

Glasswing: they keep well unfilled in an airtight container for 3-4 days. Once filled, you can keep them in the refrigerator for a couple of days. Take them out 15 minutes before serving as they are best at room temperature.

i was wondering why you keep the egg yolk out for a day? i saw your macaron recipe on bakerella's website and she had said that she forgot the reasoning. I wanted to know because someone said leaving it out might cause salmonella? will you be salmonella free if you bake it though? i really want to try this recipe! i love macarons!!

Just a question, do you draw the hearts after you banged the tray or before? I piped them on before 'banging' and they just stayed on there..the heart pattern did not fuse/combine in together with the skin. I would be grateful for any advice on this matter. Thanks in advance!

I have tried to bake macarons at least 7 times in the past 2 weeks and have failed all 7 times. Come out to los angeles and teach a class soon please :) until then, i will keep practicing. also, do you have a time estimate as to what power and speed you whip the egg whites and then the meringue for? please let me know. thanks!